Image

mandorle

KALE PESTO
9 March 2018

KALE PESTO

The kale is perhaps one of the less used varieties of cabbage, but it would be very nice if you will try to know it better šŸ˜‰ Its content of calcium, iron, phosphorus, potassium, folic acid and vitamins of the A-E-C group, should be a good reason to make it more protagonist on our tables, expecially in winter season, up to the first months of springtime. Today I share with you a new, simple and fast recipe,: a pesto made by kale leaves. You can use it to season a pasta, enrich a quiche, make a risotto or just to prepare an excellent bruschetta. What do you think? Isnā€™t it a good idea? Enjoy it ā˜ŗ

Read More

ARTICHOKES AU GRATIN
2 March 2018

ARTICHOKES AU GRATIN

It ā€˜s time for artichokes and there are many ways to prepare them: it will be very interesting to learn how to use all the parts. For example, the outer hard leaves can be used to prepare a decoction or a vegetable broth; forthermore the stems, boiled and blended, to prepare a good risotto. Give space to your creativity and have fun cooking artichokes in different ways. Meanwhile, I invite you to try this very simple and tasty recipe: artichokes au gratin ā˜ŗ

Read More

CHARDS WITH GINGER, ORANGE AND ALMONDS
16 February 2018

CHARDS WITH GINGER, ORANGE AND ALMONDS

By  •  Salads & co

When you have the opportunity to leave near a market of organic and km 0 producers, you can choose from aĀ large variety of products, which generally you donā€™t see in a traditional supermarket, because unfortunately it is all a bit standardised. These varieties always amaze and are good inspirations for creative recipes. For example, with a bunch of colored chards like these, look what a wonderful dish you can prepare …. šŸ™‚

Read More

VEGAN SPICY COOKIES
20 December 2017

VEGAN SPICY COOKIES

Christmas is coming and there is a memory in my mind, so clear and pleasant: when I was a child, during this period of the year, my mother and my grandmother, used to prepare a lot of cookies to give as present to friends and relativesā€¦since I have a family, I keep alive this tradition preparing cookies with my children and itā€™s a very nice experience for everybody.

One cookie leads to another, so for this recipe, Iā€™ve decided to use only light ingredients so you will be free to eat one more šŸ˜‰

Read More

VEGAN CARROT AND BEETROOT CAKE
27 May 2017

VEGAN CARROT AND BEETROOT CAKE

I use to prepare juices with fruits and vegetables, and every time I ask myself how to reuse the fibrous parts of carrots, beetroots, apples etc. I really love ā€œrecycleā€ā€¦ also when I find something old and used, I feel excited when it comes a good idea to use it another time. The same is in the kitchen: all the time I have to discard something for some preparations I think about different ways to ā€œreuseā€; it is also a nice exercise to stay in the field of possibilities and be creative in front of a question: ā€œWhat can I do with this?ā€.

I donā€™t have animals or chickens wich would be very satisfied from these food scraps, so I share with you this wonderful idea: just adding some simple ingredients you will cook a vegan and sugar free carrot and beetroot cakeā€¦ really tasty šŸ˜‰

Read More

VEGAN CANTUCCI
28 April 2017

VEGAN CANTUCCI

In my experience, cooking “light desserts” is very satisfying: first, because I can achieve excellent results abstaining from using ingredients wich are often part of daily nutrition; Iā€™m talking about eggs, milk, yeasts, refined flours and sugars … these are vegetarian ingredients, but they should be limited. Secondly, I realize that, gradually, my palate becames more perceptible; this allows me to enjoy also the simple and light tastes.
Read More

Luogo S.n.c di Matteo Maselli & C.Ā  Via Cesare Della Chiesa, 87 - Modena - P.Iva e codice fiscale: 02749770364 - Credits: Asuar